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Pasta alla norma


Total: 55 min


20 min


35 min


2 servings
  • 120 g Spaghetti whole wheat
  • 400 g canned chopped tomatoes
  • 400 g Eggplant
  • 3 strand Fresh basil
  • 1 tablespoon dried oregano
  • 60 g Parmesan cheese shavings
  • 5 mL White wine vinegar
  • 15 mL Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
  • 4 garlic clove


  • Rinse, dry and cut the eggplant into 4 lengthwise and then cut into slices.
  • Peel and chop the garlic.
  • Rinse the basil, remove leaves and chop the stems.
  • In a large frying pan, heat the olive oil and fry the eggplant slices.
  • Then sprinkle with oregano and turn them over.
  • Repeat the process twice to avoid overloading the frying pan.
  • Reduce the heat to medium.
  • Add a little oil, garlic and basil stems. Mix well.
  • Pour in the vinegar and tomato.
  • Simmer for 15 to 20 minutes.
  • Add salt, pepper and the basil leaves.
  • In the meantime, cook the spaghetti al dente, according to the package instructions.
  • Drain the spaghetti and return them to the saucepan.
  • Add the eggplant sauce and pour in a little of the pasta water.
  • Sprinkle with the remaining basil.
  • Serve the pasta alla norma sprinkled with grated parmesan in a bowl.

Recipe tips

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